"You will never find time for anything. |
If you want time you must make it."
— Charles Buxton
If you're willing to spend a few hours in the kitchen, you can have 54 servings of tasty, low
carb food stashed in the freezer, just minutes away from being ready to serve. We've provided
a shopping list, an equipment list, and recipes with carb counts and serving tips. You make the
time investment now...and you'll be enjoying quick, delicious meals for weeks to come.
– Brenda –
8 1/2 pounds ground beef
2 pounds onions
1 bunch celery
4 large red bell peppers
2 pounds zucchini
1 jar minced or finely chopped garlic
4 cans (28 oz each) crushed tomatoes in
puree (no sugar added – check ingredients)
2 8 oz cans no sugar added tomato sauce
3 cans Eden black soy beans
64 ounces chicken broth
3 cups of your favorite low carb brown gravy
1 package La Tortilla Factory
low carb whole wheat tortillas
1 tablespoon granulated Splenda
Beef bullion granules
1 bag (16 oz) frozen cut leaf spinach
10 ounces shredded Cheddar cheese
2 large eggs
1/2 cup grated Parmesan cheese
Large pots (8 quart or larger)
2 or 3 large bowls
Colander or strainer
Two 8 inch round baking dishes
Two 11x 7 inch baking pans
or heavy duty foil pans
Measuring spoons and cups
Heavy duty zip top food storage bags
Begin by chopping and cooking the Savory Low Carb Vegetables. These vegetables will be used
to add flavor to each of the recipes.
Clean and chop 2 pounds onions (about 6 cups), 1 bunch of celery (about 6 cups), 4 red bell
peppers (about 3 cups). Clean and slice 2 pounds (about 7 cups) zucchini.
Heat 1/4 cup olive oil in 8 qt. pot. Add vegetables and cook over medium high heat about
15 to 20 minutes. Stir occasionally until vegetables are almost tender.
Transfer to large bowl.
Prepare Basic Low Carb Meat Sauce.
The meat sauce recipe will make about 22 cups of sauce, which will be divided and used
three different ways.
Basic Low Carb Meat Sauce
Put ground beef and garlic in large (8 qt) pot. Cook 7 to 10 minutes over medium
high heat, stirring often to break up large lumps. When beef is no longer pink,
add vegetables, crushed tomatoes, tomato sauce and salt. Bring to a boil; reduce
heat to medium-low. Simmer, uncovered for 15 to 20 minutes to allow flavors to
- 3 pounds ground beef
- 1 tablespoon minced garlic
- 6 cups Savory Low Carb Vegetables
- Four 28 oz cans crushed tomatoes in puree
- Two 8 oz cans tomato sauce
- 2 teaspoons salt
Remove 7 cups of sauce to be used as meat sauce for low carb pasta, pizza, etc.
Pour into zip top freezer bags or freezer containers in individual portions, or
whatever portions meet your family's needs and freeze for up to 4 months. Or the
sauce can be refrigerated for up to 5 days in airtight containers. Each 1 cup
serving will have 11 g carbohydrate, 4g dietary fiber.
Remove 8 cups of sauce to be used for the Low Carb Picadillo Casseroles, place
in large bowl and reserve for later use.
The 7 cups of sauce that remain in the pot will be used to make
Zesty Low Carb Chili.
Zesty Low Carb Chili
Delicious on its own, this chili can also be served over hot dogs and hamburgers
with a little shredded Cheddar cheese.
Drain black soy beans in colander and rinse. Stir beans into 7 cups Basic Low Carb
Meat Sauce, still simmering in large pot. Stir in chili powder.
- 7 cups Basic Low Carb Meat Sauce
- 3 cans Eden Black Soy Beans
- 2 tablespoons chili powder (more or less to taste)
Cool chili and pack into freezer containers for up to 4 months. Or refrigerate in
airtight containers for up to 5 days.
To prepare, reheat in covered saucepan or
microwave safe dish. Top with shredded Cheddar cheese and/or sour cream and chopped
This recipe makes about 7 servings. Each serving (not including garnish) will
have 22 g carbohydrate, 13g dietary fiber.
Low Carb Picadillo Casseroles
Don't let the unusual seasonings fool you, these sweet, slightly spicy casseroles
will quickly become a family favorite. Serve with a tossed salad on the side.
Lightly grease two 8" round shallow baking dishes with nonstick spray.
- 8 cups Basic Low Carb Meat Sauce
- 1 tablespoon granulated Splenda
- 2 tablespoons red wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 10 La Tortilla Factory low carb
whole wheat tortillas
- 10 oz shredded Cheddar cheese
In a large
bowl, mix 8 cups Basic Low Carb Meat Sauce, Splenda, red wine vinegar, chili powder and
ground cinnamon. Spread 2/3 cup sauce in bottom of each baking dish. Cover each with a
tortilla, spread each tortilla with 2/3 cup sauce and sprinkle with 1/4 cup shredded
Cheddar cheese. Top with another tortilla, 2/3 cup sauce and 1/4 cup cheese. Repeat these
layers three more times, ending with a layer of cheese.
Cover each casserole with heavy duty foil, then slide into large zip top freezer bag.
Freeze for up to 4 months. To reheat, remove from freezer bag and bake frozen casserole
in 350 degree oven for 1 hour, 45 minutes.
If you choose not to freeze the casserole, it will keep in the refrigerator for up to
4 days. Bake for 30 to 35 minutes at 375 degrees, or until bubbly.
This recipe makes 2 casseroles, 6 servings each. Each serving will have 19g carbohydrate,
10 g dietary fiber.
Preheat oven to 375 degrees and prepare the Low Carb Salisbury Steaks with
Low Carb Salisbury Steaks with Vegetable Gravy
Serve with a helping of your favorite mashed fauxtato recipe and some sautéed green
peppers and you've got a low carb Blue Plate Special! Delicious!
In a large bowl, put ground beef, crushed pork rinds, bullion granules, eggs, water, minced garlic
and 1/2 cup Savory Low Carb Vegetables and mix until blended. Pack mixture into two ungreased
11 x 7 inch baking pans. Bake 20 to 25 minutes, until firm to the touch and no longer pink in
- 4 pounds ground beef
- 2 cups finely crushed pork rinds
- 2 tablespoons beef bullion granules
- 2 large eggs
- 1/2 cup water
- 1 tablespoon minced garlic
- 2 cups Savory Low Carb Vegetables (divided)
- 3 cups of your favorite low carb brown gravy
Meanwhile in a medium saucepan, mix remaining Savory Low Carb Vegetables with about 3 cups of your
favorite low carb brown gravy (the brand I used had 3g of carbohydrate per 1/4 cup serving) thinned
slightly with some additional water. Bring to a boil; reduce heat and simmer 5 minutes for flavors
to blend. Cool, then pour into two freezer containers.
Wrap the uncut Low Carb Salisbury Steak (in pans) with plastic wrap, then heavy duty foil and freeze.
To prepare, unwrap, cover with foil and reheat at 350 for 35 to 45 minutes until heated through.
Or the pans can be refrigerated, wrapped tightly in plastic wrap for up to 3 days. To prepare, reheat,
covered, 20 to 25 minutes at 350 degrees.
Cut into 8 portions before serving and top with vegetable gravy. This recipe makes 2 pans, 8 servings
each. Each serving (without gravy) will have only a trace of carbohydrate and trace amounts of
While the Low Carb Salisbury Steaks are baking,
you can being preparing the Low Carb Vegetable Soup with Meatballs.
Low Carb Vegetable Soup with Meatballs
Excellent for a quick lunch or a light dinner. The low carb count makes it an
excellent choice for those still on Induction!
Bring 8 cups chicken broth and 8 cups water to a boil in a 6 qt (or larger) pot. Add 16 ounce bag of
frozen cut-leaf spinach. Simmer 5 minutes.
- 8 cups chicken broth
- 8 cups water
- 16 ounce bag frozen cut-leaf spinach
- 1 1/2 pounds ground beef
- 1/2 cup Parmesan cheese
- 1 teaspoon minced garlic
- 3 cups Savory Low Carb Vegetables
Meanwhile, in large bowl, mix the ground beef, Parmesan
cheese and minced garlic until blended. Form rounded teaspoonfuls of meat mixture into tiny meatballs
and stir into soup. Simmer 5 to 7 minutes or until meat is no longer pink in center. Stir in Savory
Low Carb Vegetables and heat through.
Cool soup, pack into freezer containers or zip top freezer bags and freeze for up to 4 months. Or
refrigerate in airtight containers for up to 4 days. To prepare, reheat in a covered saucepan over
medium heat or heat in a microwave safe bowl.
This recipe makes 12 servings. Each serving will have 2 g of carbohydrate and 1g of dietary fiber.
Pleasantville Cookies at Your Local Store!|
That's right! We are now making our line of yummy low carb cookies, bake
mixes and more available through stores across the USA. Many of you will
recognize our name - we've had the honor of being featured in Low Carb
Luxury's "Meet the Merchant" series (click here to read the article), as well as having received some very
nice reviews here on the site.
If you're a retailer and would like to offer these sugar-free, gluten free
treats for resale, visit this page
where you can get some details and fill out a quick form for access to
Pleasantville's wholesale ordering website.
If you're one of the many fans of Mama Wisa's products, and your local
health food, specialty food or grocery store is not yet carrying them, visit this "Tell-A-Retailer" page where you can get a printable flyer to give to
the local shopkeeper, introducing him or her to Mama's products and
explaining how they can get more information. And, if you fill out a form
with the retailer's address and phone number, we'll send you a $5.00 coupon
when they order from us within 30 days!
And finally, if you haven't yet tried our new "Shake & Pour Pancake Mix",
we'd like to tell you about it! With only 8g of carbohydrate for three
delicious pancakes, there's no reason to deprive yourself of pancakes at
breakfast any longer!
Just open the top, pour in about 2/3 cup of cold
water, tighten, shake, and pour right on the griddle. Our Sweet Cinnamon
flavor is so tasty many folks tell us they don't even need any sugar free
Click here to find out
more, and learn about our Buy 2 Get 1 Free SPECIAL!.
Pleasantville Cookie Company
Not All Low Carb Products Are Alike!